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Ingredients
4 cups chicken stock
1 ½ cups dry white wine
1 onion stuck with 2 cloves
1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
1 teaspoon black peppercorns
1 stalk celery, with leaves
1 pound spareribs
1 2-pound piece of boiled ham, preferably jambon de Paris
2 large garlic cloves
2 shallots
1 cup, packed, flat-leaf parsley leaves
Fine sea salt and freshly ground black pepper
2 packets plain gelatin
Nutritional analysis per serving (8 to 12 servings)
11 grams carbs; 91 milligrams cholesterol; 373 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 2 grams fiber; 934 milligrams sodium; 30 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
- Step 2
Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about ¼-inch wide and an inch long.
- Step 3
Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in ⅓ cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
- Step 4
Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.
Private Notes
Comments
Those the ham have a rind?